GUT AND BRAIN

Thursday, January 23, 2020. It’s a sourdough bread making day 1 of 2 or 3. It’s a slow methodical process. So why am I doing it? Why don’t I bake the normal loaves? I do. It was during the July Ultimate Blog Challenge that I got on the ferment bug and gut health. First it was the kimchi. You can Google it and find tons of recipes. My favourite is this kale kimchi. Then I started making my own yogurt. After a couple of months of eating kimchi, I noticed that I was digesting the yogurt better. Somewhere in there I was introduced to sourdough by the Zero Waste Chef. This is the recipe I use from her site. The recipe is based on Michael Pollen’s recipe from his book Cooked.

Back to the why. It would be so much easier and less work to just buy it. But the thing is, I like learning and doing difficult things. It is good for my brain as long as I have the instructions in print. I learn everything best that way. I’m a dyslexic listener. Don’t bother giving me verbal directions or instructions on anything. I will stop listening after the first right turn. I will be lost from the get on. And I won’t be able to find my way home.

Almost the end of another day – day 23 of the Ultimate Blog Challenge. I’m still here, coming to my keyboard a little earlier. My sourdough loaves are formed and chilling overnight in the fridge. They are my 6th batch. My best ones so far. Morning will tell if I’m right. I’ve been investigating different recipes and websites and fiddling and changing the procedures a little. Bread making is flexible and forgiving. So far, no matter the outcome, the bread is always delicious. Life can be that way, too, if I let it.

 

 

 

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